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Roast Pumpkin, Sweet Potato and Carrot Soup

5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Author: Swah


  • 2 kg combo of pumpkin, sweet potato and carrot peeled and cut into 2cm pieces
  • 4 garlic cloves
  • 1 tbsp olive oil
  • 1 tsp ground turmeric
  • 1 L vegetable stock
  • 500 ml water
  • Coconut yoghurt to serve


  • Preheat oven to 200°C and line 2 baking trays with parchment paper.
  • Peel your vegetables and chop into small cubes. Arrange on the baking trays along with the (unpeeled) garlic cloves and drizzle with olive oil.
  • Season with salt and pepper and roast the vegetables for 30 minutes until the edges are browned.
  • Once the vegetables have roasted, add them to a large pot along with the stock, water and turmeric. Remove the garlic from their skin and squeeze it into the pot too.
  • Simmer the soup mixture and cook covered for 15 minutes.
  • Remove from heat and allow to cool slightly, then blitz with an immersion blender until smooth.
  • Serve with a dollop of coconut yoghurt.


Remove and rinse the pumpkin seeds, then toast them in the oven with a little olive oil whilst you cook the soup on the stovetop. They should be browned and crunchy in 5-10 minutes and make a great soup topping!